Regional types of sushi
- Published 2010.7.13
Regional types of sushi
Shimazushi (島寿司/Lit. Island sushi)
Native cuisine to the Izu Islands (伊豆諸島), also known as the Bonin Islands (小笠原諸島) located in the Tokyo Prefecture, shimazushi uses fish caught in the area and marinates them in soy sauce. Instead of wasabi which is hard to attain, hot pepper or mustard is used, and based on weather and current provisions, ingredients change to match.
Kakinohazushi (柿の葉寿司/Lit. Japanese persimmon leaf sushi)
Instead of seaweed, kakinohazushi uses the leaves of the persimmon fruit, and is native to the Nara, Wakayama, and Ishikawa Prefecture areas. Originally only salted mackerel was used, but recently salmon, tai and eel are commonly used.
Sabazushi (鯖寿司/Lit. Mackerel sushi)
This type of sushi is famous in the Kyoto, Fukui, Kanazawa, Okayama areas, and consists of salted mackerel on top of rectangular shaped vinegar rice wrapped in bamboo skin.
